Choc Chip Peanut Butter Ice Cream

Looking for a delicious dessert? Well this recipe is mouth watering and definitely won't last long!

This recipe is gluten free and vegetarian friendly.

Choc Chip Peanut Butter Ice Cream:

3/4 of a cup of caster sugar 

1 1/4 cups of smooth peanut butter 

1 1/4 cups of full cream milk 

600ml thickened cream

1 1/2 teaspoons vanilla extract 

1 1/2 cups of chopped chocolate of your choice

1.In a bowl, use an electric mixer to combine peanut butter and sugar until smooth

2.Add milk and mix on low until sugar is dissolved (roughly around 2 mins)

3.Pour in the thickened cream and vanilla essence and beat until well combined and smooth

4.Pour into ice cream machine and churn for about 20-30 mins or until thickened 

5. A couple of minutes before you're ready to stop mixing and the chopped chocolate 

Then you can either eat it straight away as it will be of a soft serve consistency or put it in the freezer to let it get thicker.

This recipe can be achieved without an ice cream machine. To achieve the same result, follow steps 1-3 above. After your mixture is smooth add your desired chocolate and then put the mixture into the freezer. Then ever 2 hours you will need to thoroughly mix the ice cream ensuring you get out any ice crystals that form. You will need to do this roughly around 3 times until the mixture is a smooth and thick consistency. 

Doughnuts

Ran out of treats and you've got guests coming over? This recipe is a quick and easy recipe and one that is sure to go down well with anyone that eats them.

Doughnuts are a great treat at anytime of day and this recipe has to one of the simplest out there.

This recipe is vegetarian and is also gluten free adaptable, just use gluten free flour rather than regular flour. Changing the recipe to gluten free doesn't affect the end result or taste what so ever, the doughnuts pictured above are in fact gluten free ones.

Doughnuts:

2 tbsp white vinegar

3/8 cup milk 

2 tbps butter

1/2 cup white sugar 

1 egg

1/2 tsp vanilla essence

2 1/2 cups self raising flour

1/2 tspb baking soda

1/4 tsp salt

Cinnamon sugar

Stir the vinegar into the milk and let it stand fir a few minutes.

While that's standing, in free standing mixer (or you could use a electric hand held mixer) cream together the butter and sugar until smooth.

Beat in the egg and vanilla essence until well blended.

In a separate bowl sift together the flour, salt and baking soda.

Now stir into the sugar mixture both the flour and milk mixtures, alternating between the two.

At this stage the dough will be very soft and almost runny, but it should be able to hold its shape, so if it's too runny add a bit more flour. Once you've got the dough sorted roll it out on a well flour counter so the dough is between 2-3cm thick, and then cut your doughnuts using either a doughnut or cookie cutter.

Heat oil in a deep fryer. Fry doughnuts off until golden brown, turning once. Drain on some paper towel the. Toss in Cinnabon sugar and serve.

Mixed Veg Scramble on Toast

What better way to start the day then eating a healthy energy packed breakfast! 

This scrumptious recipe is a quick and easy recipe garaunteed to kick start your day. What's even better about this recipe is that you can prepare practically all of it the night before, making it possible to make even if your tight for time.

This recipe is enough for 2 servings so you can half it if you are only making it for yourself.

The recipe is Gluten Free and Vegetarian friendly.

Mixed Veg Scramble on Toast:

110g mushrooms sliced 

60g red capsicum 

30g red onions finely diced 

2 tomatoes diced

4 eggs lightly whisked 

1/2 avacado sliced

4 slices of toast

Put everything in a hot pan until eggs have scrambled and vegetables are mixed through.

Once the scramble is ready spread out over toast, then place some avocado slices on top and enjoy!

Spinach and Ricotta Cannelloni

So there is nothing I love more then a fast and easy meal. Spinach and Ricotta Cannelloni has to be one of them, because whether you make the pasta sauce fresh, or earlier on, this recipe is a fast, simple and no fuss option.

And what's best is that it is 100% gluten free adaptable and is Vegetarian friendly. This delicious and simple recipe is sure to be a family pleaser.  


Tomato Pasta Sauce:

1.5kg Tomatoes
Sml Brown onion diced 
4 Cloves of garlic crushed
15g Oregano chopped
10g Coriander chopped
Pinch of salt

To start with fill a large pot with water and put it on the stove and bring it to the boil. While your waiting for the water being to score the bottom of your tomatoes, and then carefully place them in the pot once the water has begun to boil. Leave the tomatoes in the water until they are soft and the skin is starting to peel itself. Once the tomatoes are ready strain them and then run cold water over them, and once they are cool enough to touch peel of the skin. Once all the skin is off roughly cut the tomatoes removing the centres and place the tomatoes in a food processor and chop until nearly smooth.

In a large pot place the dice onions and garlic, and cook until the onions start to brown and garlic becomes fragrant.

Then add your chopped tomatoes to the pot and stir on medium heat for a couple of minutes. Turn the heat down and let it simmer.

Once it has simmered for a while add the chopped oregano and coriander and stir to mix through.

Add a pinch of salt and stir for a few more minutes until the sauce starts smelling delicious.

Once it's all cooked then put the mixture back in the food processor and mix around for a few minutes until the sauce is practically smooth.

Spinach and Ricotta Cannelloni

150g Spinach
20g  Crushed Garlic
500g Ricotta
1 Batch of Tomato Pasta Sauce Recipe
100g Cheese Grated
16 Cannelloni Shells (either home made or store bought)

Preheat oven to 200oC 
In a large mixing bowl roughly break up the spinach with your hands, so it becomes smaller chunks.

Then add the ricotta to the bowl and mix through

Once the spinach and ricotta is mixed through then add your crushed garlic.

Once the mixture is well mixed it's time to start filling your cannelloni shells.

Using this recipe I was able to fill 16 Cannelloni shells, but you may find you have a different end amount. But either way I find the best way to fill the shells is with your hands.

As your filling the cannelloni place the completed cannelloni in a deep baking dish.

Once all shells are filled, pour over your sauce ensuring you cover all of the cannelloni. Then sprinkle your grated cheese on top and put it in the oven for around 30 minutes or until the pasta is soft.